Pumpkin Gingerbread
Average Rating
4.0 Average FatSecret member ranking
Old-fashioned gingerbread modernized with pumpkin purée. A great way to enjoy the crisp cool afternoons of autumn (and use up leftover pumpkin).
Servings Prep Time Cook Time
24 0 mins 0 mins
Ingredients
Directions
1. In large mixing bowl, combine flour, salt, baking soda and spices.
2. In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
3. In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
4. Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
5. Fold in raisins, if desired.
6. Turn batter into prepared 9x13" pan.
7. Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
8. Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.
Nutrition summary
There are 257 calories in 1 serving of Pumpkin Gingerbread.
Calorie split: 35% fat, 59% carbs, 5% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
257
 
% Daily Values*
Total Fat
10.27g
13%
Saturated Fat
3.819g
19%
Trans Fat
0g
Polyunsaturated Fat
2.088g
Monounsaturated Fat
3.69g
Cholesterol
31mg
10%
Sodium
170mg
7%
Total Carbohydrate
38.68g
14%
Dietary Fiber
1.2g
4%
Sugars
18.64g
Protein
3.51g
Vitamin D
0mcg
0%
Calcium
63mg
5%
Iron
1.28mg
7%
Potassium
290mg
6%
Vitamin A
184mcg
20%
Vitamin C
0.8mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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